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FareShare Gazette Recipes -- February 2006 - S's
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* Exported from MasterCook *
Salmon Tetrazzini
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons dry white wine
milk
1 7 3/4 ounce can salmon -- drained
[reserve 1/4 cup liquid]
1 tablespoon margarine or butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 cups hot cooked spaghetti
2 tablespoons grated Parmesan cheese
1/8 teaspoon ground nutmeg
4 mushrooms -- sliced
2 tablespoons sliced almonds -- toasted
Add wine and enough milk to reserved salmon liquid to measure 1 cup;
reserve. Microwave margarine uncovered in 1-quart casserole on High (550
watts) until melted, about 45 seconds. Mix in flour. Stir in salt and
reserved wine mixture. Microwave, uncovered, stirring every 30 seconds,
until thickened 3 to 4 minutes. Stir in salmon, spaghetti, cheese, nutmeg
and mushrooms. Sprinkle with almonds. Microwave, uncovered, until hot 5 to
6 minutes.
Serves 2.
Source : "Betty Crocker's Microwave Cooking for One or Two, p. 57"
S(Mc Formatting by): "Bobbie"
Copyright : "(c) 1985 General Mills, Inc."
NOTES : This was a delicious meal. It made enough to easily feed 3. I used
skim milk and Ronzoni healthy thin spaghetti.
Contributed to the FareShare Gazette by Bobbie; 28 February 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 281 Calories; 16g Fat (51.7% calories from
fat); 27g Protein; 7g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 494mg
Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.
* Exported from MasterCook *
Savannah's Elegant Holiday Pate - Vegan 3 pts
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients (use vegan versions):
1 can butter beans -- drain
reserve 2 tablespoons liquid
1 can black olives -- (1 ounce) chopped
[1 to 4 ounces to taste]
16 pimento stuffed olives -- chopped
2 tablespoon peanut butter -- creamy
1 tablespoon tofu vegan mayonnaise
fresh black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Spike -- or Mrs. Dash
Mash beans with a fork; add other ingredients and mix. Great served with
assorted vegan crackers; pretty to look at and delicious. The flavor
improves as it sets; also delicious served on vegan bread, with lettuce and
tomato for a quick sandwich.
Serves 4-6
Preparation time: 5 minutes
Source : Savannah Wilson for VegWeb Recipes
Formatted by Chupa Babi in MC: 02.06.06
Contributed to the FareShare Gazette by Chupa; 21 February 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 144 Calories; 3g Fat (19.2% calories from
fat); 9g Protein; 22g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 56mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat.
* Exported from MasterCook *
Scampi and Raspberry Dressing
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For 4:
12 scampi
30 grams unsalted butter -- (1 ounce)
1 lemon
200 grams raspberries -- (about 1/2 pound)
5 centiliters dry cider (Brut)
[almost 1/4 cup]
3 tablespoons grape seed oil -- (45 mL)
1 tablespoon walnut oil -- (15 mL)
1 pinch granulated sugar
1 salads -- (1 or 2)
[Oak tree salad, green or red]
1 can Palmetto -- (Palm tree hearts)
Salt
Pepper
Extract juice from the lemon. Rinse raspberries. Put 12 raspberries aside;
mix the rest with lemon juice, cider, oils and sugar.
Clean the scampi. Sauté them in butter for 2 minutes with salt and pepper
on medium heat. Cut scampi in 2 or 3 pieces of equal size.
Wash the salad; dry leaves gently. Cut palm tree hearts into 1-inch
slices.
Place salad on each plate and decorate with raspberries.
Serve the sauce on the side.
N.B. I suggest straining the sauce using a cheese cloth, to eliminate
raspberries seeds.
Translated from bigrementbon.com by Claudia.
Contributed to the FareShare Gazette by Claudia in response to a request;
24 February 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 111 Calories; 10g Fat (73.8% calories from
fat); 1g Protein; 7g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 1mg
Sodium. Exchanges: 1/2 Fruit; 2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Sinéad's Sunflower Paté - Vegan
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients (use vegan versions):
1 cup sunflower seeds -- finely ground
1/2 cup cornmeal -- Kamut(r)
1/2 cup nutritional yeast
3 teaspoon dried parsley flakes
1 1/2 teaspoon dried basil
1 1/2 teaspoons sea salt
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon crushed arame -- (seaweed)
1 1/3 cups water
1/4 cup sunflower oil
or other natural oil
2 tablespoon tamari
3 teaspoon prepared horseradish -- (3 to 4)
1 cup finely grated potato -- rinsed well
and squeezed well
Preheat oven to 375F.
Mix ingredients 1-7 in a bowl. Stir in 8-12, in order, mixing well.
Scoop mixture into a well oiled, glass pie plate (I use an enamel coated
cast iron casserole). Put in the oven and immediately turn heat down to
350F. Bake 35-45 minutes until well browned. The mix seems too wet to be
able to cook in the specified time, but DO NOT OVERCOOK or paté will be
dry and crumbly once it has set.
Let cool a couple hours then chill thoroughly to let set properly before
serving. Keeps 7 days in the fridge or can be frozen.
Serves 6-8
Preparation time: 15 minutes; 45 minutes to bake
Source : Sinead for VegWeb Recipes
Formatted by Chupa Babi in MC: 02.06.06
Contributed to the FareShare Gazette by Chupa; 26 February 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 263 Calories; 21g Fat (69.7% calories from
fat); 7g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 481mg
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 4 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Smoked Goose and Roast Vegetable Pot Pies
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large carrots -- trimmed, peeled
and halved lengthwise
3 potatoes -- scrubbed and
cut into 4cm/1 1/2-inch chunks
2 large onions -- peeled and quartered
4 tablespoons extra virgin olive oil
Finely ground sea salt and freshly ground pepper
1 bunch fresh thyme -- (large bunch)
225 milliliters rich veal stock -- (almost 1 cup)
or beef stock
[or chicken stock if using chicken breasts]
2 smoked goose breasts
or 4 smoked chicken breasts
300 grams puff pastry -- (10 ounces) rolled out
and cut into 4 5 12.5cm squares
1 egg yolk -- mixed with
2 tablespoons milk
Coarsely ground sea salt
Preheat the oven to 200C/gas mark 6 (400F).
Put all the vegetables in a roasting tin and toss with the extra virgin
olive oil, season with salt and pepper and sprinkle in some of the thyme.
Roast for 30 minutes. Leave the oven on.
Warm the stock on top of the stove. Peel any fat from the goose or
chicken breasts. Trim the breasts of any odd bits of meat and add these to
the stock. Slice the goose or chicken breast thinly against the grain, or
shred into strips. Put the prepared meat into a small baking tin. Add 4
tablespoons of warm stock for moisture, and cover with foil. Put the meat
in the oven and heat until just warmed through (smoked meat can dry out
quickly).
Brush the puff pastry with the egg mix then sprinkle each square with
more thyme sprigs and coarse sea salt. Place on a lightly oiled, preheated
baking sheet and bake in the oven until puffed and brown - about 6
minutes. The pastry will be rounded and slightly split in the middle.
Separate the top of the puff pastry from the bottom. Discard the bottoms
and set the tops aside.
To assemble, warm 4 wide-rimmed bowls. Distribute the vegetables between
the bowls, put some meat across the vegetables, then drizzle each bowl
with warm stock. Sprinkle with any remaining thyme and top with a puff
pastry. Serve immediately.
Preparation time: 20 minutes. Cooking time: 50-55 minutes.
Serves: 4
This recipe was first published on Waitrose.com in December 2000.
Contributed to the FareShare Gazette by Mary-Anne in response to a request;
7 February 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 676 Calories; 44g Fat (57.7% calories from
fat); 10g Protein; 63g Carbohydrate; 6g Dietary Fiber; 54mg Cholesterol; 225mg
Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Non-Fat
Milk; 8 1/2 Fat.
* Exported from MasterCook *
Smoked Goose Waldorf Salad
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 grams grated celeriac
500 grams crisp red apples
100 grams walnuts
Lemony mayonnaise -- enough to
lightly cohere above ingredients
2 smoked goose breasts - (330 grams each)
Mixed baby lettuce leaves
Place leaves onto 4 plates. Divide mayonnaise mixture onto the 4 plates.
Arrange the thinly sliced goose on top. Serve with crispy fresh bread.
Serves 4 LUNCH.
Contributed to the FareShare Gazette by Mary-Anne in response to a request;
6 February 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 152 Calories; 14g Fat (77.7% calories from
fat); 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; trace
Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Fat.
* Exported from MasterCook *
Smoked Ham and Navy Bean Stew
Recipe By : Betty Crocker Slow Cooker Meals
Serving Size : 4 Preparation Time :0:10
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cooked ham -- cut into
half-inch cubes -- (3 cups)
1 cup dried navy beans -- sorted, rinsed
2 medium stalks celery -- sliced (1 cup)
1 small onion -- chopped (1/4 cup)
2 medium carrots -- sliced (1 cup)
2 cups water
1/4 teaspoon dried thyme leaves
1/4 teaspoon liquid smoke
1/4 cup chopped fresh parsley
In a 3 1/2- to 4-quart slow cooker, mix all ingredients, except parsley.
Cover; cook on low heat setting 10 to 12 hours or until beans are tender.
Stir in parsley before serving.
Yields 4 servings.
Prep. Time: 10 minutes.
Start to Finish: 10 hour 10 minutes.
Betty Crocker Slow Cooker Meals
Contributed to the FareShare Gazette by Claudia; 25 February 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 411 Calories; 13g Fat (27.9% calories from
fat); 32g Protein; 42g Carbohydrate; 15g Dietary Fiber; 65mg Cholesterol; 1539mg
Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
* Exported from MasterCook *
Smoked Turkey
Recipe By : FoodTV.com
Serving Size : 4 Preparation Time :0:30
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound thickly sliced smoked turkey -- from deli counter
chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage -- available in
produce department
1 chipotle in Adobo sauce -- (1 to 2)
available with Mexican and Spanish foods in market
[use 1 for moderate heat, 2 for extra hot chimichangas]
1 cup tomato sauce
3 scallions -- chopped
Salt and pepper
4 flour tortillas -- (12-inch)
1 1/2 cups shredded sharp cheddar cheese -- (6 ounces)
or smoked white cheddar or Pepper Jack cheese
2 tablespoons vegetable oil -- or olive oil
1 cup sour cream
2 tablespoons chopped cilantro leaves
or flat-leaf parsley
1 vine ripe orange tomato -- or yellow tomato
seeded and finely chopped
Preheat your toaster oven to 400 degrees F or high.
Place turkey in a bowl and season with chili powder. Add shredded cabbage,
chipotles in Adobo, tomato sauce, scallions. Toss filling to combine and
season with salt and pepper.
Place tortillas in a kitchen towel and set in microwave. Microwave on high
for 1 minute.
To build, place a generous handful of cheese near one edge of the tortilla.
Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla
tightly. Repeat to make 4 large stuffed tortilla wraps.
Brush the toaster oven baking tray with vegetable or olive oil. Brush the
wraps with oil and bake until deep golden all over, 15 to 17 minutes.
Top with sour cream, cilantro or parsley and chopped orange or yellow
tomato, as garnishes.
Difficulty : Easy. Prep Time: 10 minutes. Cook Time: 17 minutes.
Yield - 4 servings
Contributed to the FareShare Gazette by Claudia in response to a request;
8 February 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 616 Calories; 38g Fat (55.6% calories from
fat); 20g Protein; 49g Carbohydrate; 4g Dietary Fiber; 70mg Cholesterol; 1030mg
Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat
Milk; 6 1/2 Fat.
* Exported from MasterCook *
Spanish Hot Chocolate
Recipe By : Harrowsmith Cookbooks
Serving Size : Preparation Time :0:00
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cocoa
2 tablespoons cornstarch -- plus
1 teaspoon cornstarch
1/2 cup water
1/4 cup honey -- melted
2 teaspoons vanilla
1 liter milk
As promised here is the recipe for Spanish Hot Chocolate -- thick,
rich and creamy, perfect for dunking. I got the original recipe from the
Harrowsmith Cookbook series and have made some modifications.
Combine cocoa, cornstarch, and water in blender. Whirl until smooth.
You can use an immersion blender instead. Pour into saucepan and whisk in
melted honey. Gradually add milk and vanilla while whisking constantly
over medium heat. Turn it on too high and you risk burning the chocolate
and the milk (absolutely foul to clean). Continue whisking until chocolate
is smooth, creamy and thick.
The texture when hot is like chocolate pudding, only runnier. If you
don't drink the chocolate all at once, you can keep it in the fridge for a
couple of days. I have added up to four more cups of milk to the chocolate
without losing the thick and creamy texture.
VARIATIONS:
If you want Mexican Hot Chocolate, you can add 1 to 2 teaspoons cinnamon
instead of the vanilla. If you want sweeter chocolate, you can add another
quarter cup of honey.
This is excellent dunking chocolate. The perfect accompaniment is the
traditional churro, a fried loop of batter that is ridged (all the better
to catch the chocolate). I haven't had anything in North America that
resembles it (it's not cakey like a doughnut, but it's not crisp like a
waffle either), but some fritters might be similar to the churro.
Martha Muzychka
St. John's, NF
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 16 February 2006.
www.fareshare.net
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* Exported from MasterCook *
Spicy Chicken and Sausage Soup
Recipe By : Betty Crocker Slow Cooker Meals
Serving Size : 6 Preparation Time :0:30
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces boneless skinless chicken thighs -- cubed
14 ounces diced tomatoes -- undrained (1 can)
14 ounces chicken broth -- (1 can)
1 cup water
1/2 teaspoon red pepper sauce
1/2 pound cooked kielbasa -- sliced
1 cup frozen bell pepper and onion stir-fry -- thawed
[from 1-pound bag[
1/2 cup uncooked instant white rice
In 3- to 3 1/2-quart slow cooker, mix chicken, tomatoes, broth, water and red
pepper sauce. Cover; cook on low heat setting for 8 to 10 hours. Stir in
kielbasa, stir-fry vegetables and rice. Increase heat setting to High.
Cover; cook 10 to 15 minutes or until rice is tender.
6 servings (1 1/3 cups each).
Betty Crocker Slow Cooker Meals
Prep. : 20 minutes. Start to finish: 8 hours 35 minutes.
Contributed to the FareShare Gazette by Claudia; 4 February 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 24 Calories; 1g Fat (20.3% calories from
fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 217mg
Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable.
* Exported from MasterCook *
Starbucks Hot Chocolate Knockoff
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup water
2 tablespoons cocoa
2 tablespoons granulated sugar
1 1/2 cups milk
1/4 teaspoon vanilla extract
Garnish
Whipped cream
1. Combine water, cocoa and sugar in a 16-ounce microwave-safe pitcher,
such as a 2-cup glass measuring cup. Microwave the mixture on high for 30
seconds or until hot. Stir well to create chocolate syrup.
2. Add milk to the chocolate syrup and microwave the mixture for 1 to 1 1/2
minutes or until hot. Add the vanilla extract and pour drink into coffee
mug(s). Serve with whipped cream on top.
Makes one 16-ounce serving or two 8-ounce servings.
Contributed to the FareShare Gazette by Patricia in response to a request;
15 February 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 349 Calories; 14g Fat (33.1% calories from
fat); 14g Protein; 48g Carbohydrate; 4g Dietary Fiber; 50mg Cholesterol; 184mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Non-Fat Milk; 2 1/2 Fat;
1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Szekely Gulyas (Pork and Sauerkraut)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 9-02 Feb 2006
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork -- cubed
1 1/2 pounds sauerkraut -- rinsed and drained
2 white onions -- chopped
2 tablespoons oil
2 tablespoons Hungarian Paprika
1 large can crushed tomatoes
1 tablespoon sugar
[I didn't add the sugar]
2 bay leaves
1/2 pint sour cream
[Left it out this time]
Salt and pepper to taste
Brown the meat and onion (in lard or oil if needed) in a pot with lid. Add
the paprika to the meat and onion mix, stir to mix in (do not burn). Put in
the drained sauerkraut, crushed tomatoes, bay leaves and sugar. Mix. Cover
pot.
Cook slowly until meat is tender. (I cooked it in a slow cooker for about
three hours.) Add the sour cream and stir it in. The aroma will make your
mouth water.
Serve in soup plates, with good crusty bread, a meal fit for the Kaiser.
Contributed to the FareShare Gazette by Jennie; 11 February 2006.
www.fareshare.net
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Per Serving (excluding unknown items): 374 Calories; 28g Fat (68.3% calories from
fat); 23g Protein; 7g Carbohydrate; 2g Dietary Fiber; 91mg Cholesterol; 649mg
Sodium. Exchanges: 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other
Carbohydrates.
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